Professional Documents
Culture Documents
Brewers Association
BrewersAssociation.org
table of contents
Acknowledgements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Section 1 Segment Profile: Water Usage &
Wastewater Generated by Craft Brewers . . . . . . . . . . . . . . . . . . . . . . . 6
1.1 Overview of Current Water Usage &
Wastewater Performance Trends. . . . . . . . . . . . . . . . . . . . . . . 7
1.2 Regulatory Drivers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
1.3 Non-Regulatory Drivers: Image/Brand, Community Ties. . . 10
1.4 Risks and Opportunities: Water Use Reduction and
Wastewater Management. . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Section 2: Data Management. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
2.1 Data Collection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
2.2 Ensuring Accuracy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
2.3 Benchmarking: Key Performance Indicators (KPIs). . . . . . . . 18
2.4 Guidelines for Setting Measurable Goals and Objectives. . 19
Section 3: Usage & Reduction Best Practices. . . . . . . . . . . . . . . . . . . 20
3.1 Brewing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Best Practices - Mash Cooker, Lauter Tun, Boiling
Kettle and Whirlpool . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Best Practices - Heat Exchangers . . . . . . . . . . . . . . . . . . . . . . 24
Best Practices Fermentation Vessels. . . . . . . . . . . . . . . . . . . 24
Best Practices - Yeast Disposal. . . . . . . . . . . . . . . . . . . . . . . . . 25
Best Practices - Filtration. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Best Practices - CIP System. . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Best Practices - Vacuum Pumps . . . . . . . . . . . . . . . . . . . . . . . 27
Best Practices - Good Process Sesign. . . . . . . . . . . . . . . . . . . 27
Best Practices - Chase Water. . . . . . . . . . . . . . . . . . . . . . . . . . 27
3.2 Packaging. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Best Practices - Cask and Keg Washing. . . . . . . . . . . . . . . . . 28
Best Practices - Cask and Keg Filling. . . . . . . . . . . . . . . . . . . . 29
Best Practices - Glass Bottle Washing and Pasteurizing. . . . 29
3.3 Warehousing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
3.4 Support Systems (Utilities) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Best Practices - Cooling towers. . . . . . . . . . . . . . . . . . . . . . . . 30
Best Practices Steam generation. . . . . . . . . . . . . . . . . . . . . 31
Best Practices - Compressors. . . . . . . . . . . . . . . . . . . . . . . . . . 31
Cover photos Shutterstock, LLC. Interior photos provided by Antea Group unless otherwise noted.
acknowledgements
This project would not have been possible without the support of many Brewers
Association members. The case studies they provided illustrate the creativity and
application of sustainability best practices in the craft brewing sector.
Our particular thanks go to the following core review team members, who provided
invaluable insight and direction throughout the development of this document:
We would also like to thank the sustainability management consulting team from
Antea Group who developed this manual and related tools, and in particular
acknowledge Antea Groups Project Leader John Stier.
BrewersAssociation.org
introduction
Craft brewers are innovative leaders in the beverage sector.
The breweries take pride in developing new products and
processes that give both brewery employees and customers
options for sustainable living. Despite significant improvement
over the last 20 years, water consumption and wastewater
disposal remain environmental and economic hurdles
that directly affect breweries and the brewing process. It
is no surprise that many breweries have found innovative
solutions for water and wastewater management. These
solutions go beyond facility water conservation programs to
find collaborative, sustainable solutions for the community
and for the environment.
The abundance of clean, affordable
water in the United States has created
complacency among users and the
public. Businesses, municipalities and
academia all agree that the current
usage rate with future population
growth may create an unsustainable
pattern.
The information presented is a pathway to effective and sustainable water and wastewater management
from start to finish. This information is organized into five sections:
1. Segment Profile: A discussion of water usage
and wastewater effluent trends, where to find
information on regulatory drivers, examples
of non-regulatory drivers, and risks and
opportunities for cost savings.
section one
Segment Profile Water Usage &
Wastewater Generated by Craft Brewers
BrewersAssociation.org
Community Benefits
Economic:
Helps sustain community growth and business
investment.
Results in better bond ratings that help
communities in need of financing.
Helps cities and communities showcase their
waterfront areas and commitment to clean
water, thereby supporting new development
and encouraging related commerce.
Environmental:
Helps decrease the pollution in waterways that
harms wildlife and the ecosystem.
Reduces water and energy usage, leading to a
decrease in greenhouse gas emissions and less
strain on natural resources.
Ensures that community natural resources and
wildlife will be protected.
4.74
Packaging
38%
Utilities
20%
2008
Brewhouse
25%
Cellars
17%
4.52
2009
4.28
2010
Survey Insight
Today, a small craft brewer may not be the focus of regulatory
restrictions in drought-prone regions. With increasing
population and demand for water, brewers can expect to
experience increased scrutiny and water-related business risk
in the near future.
When looking at wastewater and effluent discharges
in craft breweries, there is also a trend towards a more
regulated (from local authorities) and more controlled
system. Craft brewers in different states and cities are
increasingly questioned about wastewater or need to
provide flow and chemical sampling data.
BrewersAssociation.org
Environmental Drivers
Excessive water pollution can impact ecosystems. The high
organic nature of brewery wastewater causes oxygen in
a surface water to be depleted at a rapid rate, which
negatively impacts living species and biodiversity. A
number of water bodies in the United States remain above
pollution levels considered safe for ecosystems. Additional
regulatory restrictions are expected in the near future to
address this problem.
An impaired waterway is a river, lake, stream, pond, bay, or
estuary that does not meet the water quality standards of the
Clean Water Act and the state. The graphic below illustrates
the extent of impaired waterways in the United States.
As a result of shortages, water allocation issues are
escalating between political subdivisions because of the
Key Efforts
10
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World Water Day - Every year on March 22, the UNWater Partnership, comprised of 28 different UN
organizations, celebrates World Water Day. World
Water Day focuses public attention on waterrelated issues and on sustainable management
of freshwater resources. There are events held all
around the world, providing great opportunities for
brewers to communicate efforts to help conserve
this precious resource.
The Clean Water Act 40th Anniversary - The Clean
Water Act is one of the landmark environmental
laws in the U. S. The year 2012 marked its 40th
anniversary.
11
12
BrewersAssociation.org
$150
$150
$150
$150
$150
$150
$100
$100
$100
$100
$100
$100
$50
$50
$50
$50
$50
$0
$0
$0
$0
$0
2010
2011
2012
San Diego
2010
2011
2012
2010
2011
2012
San Antonio
Santa Fe
2010
2010
2011
2012
$50
2010
Milwaukee
2011
$0
2012
New York
2011
2010
2011
2012
Philadelphia
2012
50 Gallons/Person/Day
50 Gallons/Person/Day
50 Gallons/Person/Day
100 Gallons/Person/Day
100 Gallons/Person/Day
100 Gallons/Person/Day
150 Gallons/Person/Day
150 Gallons/Person/Day
150 Gallons/Person/Day
360
320
280
240
200
160
4bbl ww/bbl
beer
10bbl ww/bbl
beer
80
1,000 - 15,000
$550 - $8,200
$1,100 - $16,400
$2,800 - $41,000
15,000 - 100,000
$8,200 - $54,700
$16,400 - $110,000
$41,000 - $274,000
1000,000 - 600,000
$54,700 - $328,000
$110,000 - $656,000
$274,000 - $1,700,00
6,000,000 - 2,000,000
$328,000 - $1,100,000
$656,000 - $2,200,000
$1,700,000 - $5,500,000
>2,000,000
>$1,1,00,000
>$2,200,000
>$5,500,000
2010
2008
2006
2004
2000
2002
1998
1996
1994
1990
1992
1988
1986
1982
1984
1978
40
1980
Annual Beer
Production
(bbl)
120
CPI
13
section two
Data Management
Data management is more than just a component of a
successful program it is a necessity for a successful business
strategy. As discussed previously, there are both risks and
opportunities in water and wastewater management.
Making informed business decisions to minimize risk and
maximize opportunity requires effective data management.
Effective Data Management System
Where to start?
1.
2.
3.
4.
GATHERING
EVIDENCE
TARGET
SETTING
WORKING
WITH DATA
READING AND
ANALYSING DATA
BrewersAssociation.org
gallons/
day
gallons/
day
bbl
gallons
bbl/year
gallons/
day
5,000
155,000
10,000
850
20,000
1,700
50,000
4,200
1,500
465,000
30,000
2,550
60,000
5,100
150,000
12,700
300,000
9,300,000
800,000
51,000
1,200,000
102,000
3,000,000
255,000
1,000,000
31,000,000
2,000,000
170,000
4,000,000
340,000
10,000,000
850,000
Data Management
15
Wastewater Flume
DUMPI
KE
NG
DR
NO
AI
N S T O LA
BrewersAssociation.org
Data Management
TYPICAL RANGE
4 - 10 liter/liter
Nitrogen
30 - 100 ppm
Phosphorus
30 - 100 ppm
pH
3 - 12
TYPICAL RANGES
BOD
pH
6-9
TSS
50-500 ppm
OPERATION
CHARACTERISTICS
Mash Tun
Rinsing
Lauter Tun
Rinsing
Spent Grain
Boil Kettle
Dewatering
Whirlpool
Fermenters
Rinsing
Storage tanks
Rinsing
Filtration
Beer spills
Bottle washer
Keg washer
Miscellaneous
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18
BrewersAssociation.org
Data Management
Data verification
Review KPIs and set new goals
Once the water management program is established
and KPIs have been calculated for several periods,
benchmarking the brewery to peer companies and sector
averages will help gauge the effectiveness of the program.
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section three
Usage & Reduction Best Practices
Increasing yield and reducing beer loss should always be
the first priority in any resource efficiency program. Reducing
the amount of beer being spilled and wasted saves water,
energy and ultimately, provides an immediate cost return.
Costs
Associated
with water
use
Price of
incoming
water
Sewer
Service
Charge
20
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Hose left on
14.00
14.00
6.10
4.10
2.00
1.90
1.65
Water use
Onsite water pumping and associated maintenance
Water treatment (chemicals, filter backwash, etc.)
Water heating or cooling
Effluent pumping
Effluent treatment
Effluent discharge
$3.55
Sewer Rate
$3.99
$0.57
Energy
$1.20
Labor
$1.43
$2.31
40% x $2.31 = $0.92
Wastewater treatment
Sludge disposal
$3.46
Treatment chemicals
$2.44
Energy
$0.32
Labor
$6.25
High
$12.47
40% x $12.47/gallon = $4.98
In
cr
ea
sin
g
$13.44
* Flexible cost savings of conserved water is estimated to be 40 percent of total investment cost
Low
Low
De
sir
a
bi
lit
y
High
Difficulty
There are five general types of water-saving strategies,
ranging from easy to more difficult implementation, but also
moving to a bigger impact. Consider these strategies when
brainstorming ideas in cross-functional team meetings and
other improvement efforts.
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22
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3.1 Brewing
In Section 2.0, a water survey helped to identify the main
users of water in the brewery. This survey can work as a
starting point for further identification of possible water
minimization measures.
B1
B2
B3
B4
B5
B6
Transfer water
B7
Running water
B8
Cleaning water
B9
Brewhouse
B10
B11
Evaporation
B12
B13
B14
Wastewater
Possible application
Fermentor cooling
Cleaning-in-place (CIP)
60
Cask washer
50
Countercurrent rinsing
CIP set
40
Good housekeeping
Hose pipes
30
Cleaning-in-place
30
Spray/jet upgrades
Cask Washer
20
Brushes/squeegees
Fermentor cleaining
20
Automatic shut-off
15
>90
23
Heat Exchanger4
24
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B12
C1
Cooling water
C2
Backwash water
C3
Precool water
C4
C5
Transfer water
C6
Cleaning water
C7
Cellars
C8
C9
Evaporation
C10
Wastewater
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Definition of CIP
The Society of Dairy Technology defines CIP as: The
cleaning of complete items of plant or pipeline circuits
without dismantling or opening of the equipment and
with little or no manual involvement on the part of the
operator. The process involves the jetting or spraying of
the surfaces or circulation of cleaning solutions under
conditions of increased turbulence and flow velocity.
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BrewersAssociation.org
WATER (LITERS)
DETERGENT (LITERS)
6,500
45
Total loss
3,000
30
Single use
1,200
Partial reuse
1,100
Full reuse
600
CIP Tanks5
3.2 Packaging
If a closed-loop system is not possible, consider using the
water as rinse water in the cask or bottle washer.
27
C8
Transfer water
P1
Rinsing water
P2
P3
P4
P5
P6
P7
Cleaning water
P8
Washdown water
P9
Welded joints
Bolt Caps
Packaging
P10
P11
Wastewater
P12
Beer loss
Solenoid valves
A solenoid valve is an electromechanically operated valve.
The valve is controlled by an electric current through a
solenoid: in the case of a two-port valve the flow is switched
on or off; in the case of a three-port valve, the outflow is
switched between the two outlet ports. Multiple solenoid
valves can be placed together on a manifold.
Solenoid valves are the most frequently used control
elements in fluidics. Their tasks are to shut off, release, dose,
distribute or mix fluids. They are found in many application
areas. Solenoids offer fast and safe switching, high reliability,
long service life, good medium compatibility of the materials
used, low control power and compact design.
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Bottle Rinser6
29
3.3 Warehousing
Not much water is used in the warehouse, with most being
used only for cleaning purposes. Consider using water from
final rinses or other clean streams from the brewery process
for this application.
Make people aware of water wasting, as described earlier,
and optimize the hoses used. In many cases, high pressure
hoses, which use less water, can be used effectively in
warehouse areas.
30
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Air-Cooled Compressors
When replacing a water-cooled compressor, consider
the use of an air-cooled unit to save water and during
31
of measures.
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Dishwasher Tips
Inlet
Outlet
33
Use ice properly. Reduce the amount of standing ice in
your bin throughout the day so that very little remains at
close. This way, you will use very little hot water to melt what
remains. One technique used in the industry is to scoop the
ice out of the bin into a bus tub. The ice from the bus tub is
then emptied onto the landscaping. Very little water is then
needed to clean and sanitize ice bins.
Best Practices - Restrooms
Many restroom faucets use 9.5 to 19 liters per minute. Lowflow faucets are affordable and can reduce the flow to less
than 5.7 liters per minute.
Post signs in restrooms/lavatories to remind customers and
staff to not dispose any non-flushable items in toilet. Any
material other than toilet paper will force the septic tank to
use more water to flush the material down the drain.
Replace existing toilets and urinals with plumbing-codeconforming high-efficiency toilet (HET) or ultra-low flush (ULF)
models. Provide additional urinals in mens restrooms and
reduce the number of toilets.
34
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Turf Grass
Minimize the use of lawn or turf grasses. These
choices require significant watering to maintain
their appearance, regular mowing and topical
amendments, such as fertilizer and herbicides,
which can cause harmful runoff. Use ground cover
or mulch around landscape plants to prevent
evaporation. Mulch helps keep soil moist and
retards the growth of weeds.
3.6 Concerts/Events
The concert venue and the selected caterer/concessionaire
may be able to offer and highlight its commitment to using
water responsibly. Reducing or eliminating the need for
bottled water is a key to not just reducing waste from plastic
bottles, but to also reduce the water footprint needed
for the manufacturing process of the bottles. Check with
the local water utility if they support concerts and events
through a potable water truck. For example, in the Denver
area, the local utility has a water truck for use for community
events and concerts.
Select venues and concert promoters that are responsible
with their water footprint and wastewater discharge. Planet
Bluegrass, a festival and concert producer in Colorado,
performed several eco-audits and examined their energy
and water usage. As a result, they now use low-flow faucets
and are investigating dual-flush toilets in many of their
venues.
Xeriscaping
Xeriscape can be defined as water-efficient
landscaping appropriate to the natural environment.
The goal of a xeriscape is to create a visually attractive
landscape that uses plants selected for their water
efficiency. Properly designed and maintained, a
xeriscape can use less than one half the water of a
traditional turf-dominated landscape.
35
section four
Onsite Wastewater Treatment
In the previous section, best practices that lower water use
and thus incoming water costs are outlined. A reduction in
water usage will help lower wastewater costs when charges
are based on the amount of incoming water.
36
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4.1 pH Neutralization
Adjusting the pH in a waste stream can be one of the
most difficult processes in wastewater treatment. Good pH
neutralization and adjustment includes proper mixing, tank
configuration, and instrument control.
Brewery wastewater can contain slugs of materials that can
be very low in pH or very high, depending upon the timing of
acid or caustic usage. Over a longer period of time, brewery
pH may be closer to neutral. However, municipal treatment
Sodium
Hydroxide
Sulfuric
Acid
EFFLUENT
INFLUENT
Mix Tank
Trim Tank
37
AEROBIC TREATMENT
ANAEROBIC TREATMENT
Generates biomass
(sludge) requiring disposal
High operating costs
Larger Footprint
PROS
38
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CBs Brewing Company installed an organic pretreatment system at their brewery in Honeoye
Falls, New York. The system reduced BOD levels by
90%. The project was built in partnership with the
village of Honeoye, a small community that has the
capability to treat mainly residential wastewater.
CBs brews about 7,500 BBLs annually. Installation
of an organic pre-treatment system was driven
as a condition of village approvals, not from an
economic return perspective.
39
section five
Brewery Case Studies
40
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appendix a
Tool Box
43
references
44
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image credits
1. Data used courtesy of the Beverage Industry Environmental Roundtable, 2011 Water Use Benchmarking in the
Beverage Industry
2. Diagram courtesy of the National Drought Mitigation Center at the University of Nebraska
3. Image courtesy of the Sierra Nevada Brewing Company
4. Image courtesy of Caseys Brewery, Sydney, Australia
5. Image courtesy of Goose Island Beer Company
6. Image courtesy of the Sierra Nevada Brewing Company
7. Image courtesy of the Sierra Nevada Brewing Company
8. Image courtesy of the Sierra Nevada Brewing Company
9. Image courtesy of the Sierra Nevada Brewing Company
10. Shutterstock, LLC **
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